In a saucepan over medium heat, combine 1 1/2 cups of the cream with the orange zest, salt and sugar. Warm over medium heat, stirring occasionally.In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.Set a large bowl over top of an ice bath. Pour the remaining cream into the bowl along with the orange juice, vanilla extract and orange extract. Set a fine mesh sieve over top.Add the custard to the reserved cream, straining it through the sieve. Stir to combine.Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.

The combination of oats, Brewer’s yeast and flaxseed promote lactation and increase a mother’s
milk supply. But of course these cookies can be eaten by anyone. These cookies have a
crispy crunchy exterior and a chewy center. The yeast makes the cookies
slightly salty and strangely addicting.
It is recommended to eat at least four a day :o)
Adapted from I am Baker, makes 2 dozen

welcome

Hello, my name is Amy. I love to eat, cook, bake, read cookbooks and garden. Together with my husband and sous chef, David, I spend a lot of time in our kitchen and started this blog to document our creations. We hope you enjoy our adventures!